Method

Heat oil in a large saucepan or frying pan and sauté onion, garlic and mince until lightly browned.

Add tomatoes, stock powder, sweet chilli, herbs and paste and simmer for 15-20 minutes until it forms a sauce consistency – thicken with combined corn flour and water if the beef is quite liquid, simmering for a further 2-3 minutes.

Whisk together the sour cream, mayonnaise and eggs.

Pre-heat oven to 340°F.

Arrange half the beef in the base of the lasagna dish then top with a layer of lasagna sheets.

Cover with half the mayonnaise mixture and repeat the layers, finishing with the mayonnaise mixture.

Sprinkle over the cheese and bake for 40-45 minutes until golden and the pasta sheets are tender.